Sunday, December 12, 2010

Even My Green Food Is Brown

Gardein Crispy Tenders and burnt Brussel Sprouts for dinner.
Frontera Cabernet Sauvignon/Merlot.

8 comments:

dirtyduck said...

hahah the title is good!! i havent looked through that recipe yet, (the quiche)you did a really nice hob on it, looks like something you would buy at whole foods

Rose said...

"Don't it make your green food brown"...do remember that song from the 70's...80's (?)

I like brussels sprouts (and broccoli) totally roasted to the max an/or boiled to oblivion...not sure why...looks good.

foodfeud said...

Yeah I agree with Rose - burnt is a great taste! Brussels Sprouts do no wrong.

Zoa said...

I'm with Rose and foodfeud: my mom and I don't consider vegetables properly cooked until they're black or at least very dark brown on at least one side. And brown...yeah, it's a nice colour. I decorated my whole house in brown and I love it.

Dianne said...

Extra-crispy brussels sprouts! That's how I like them, too. And you keep reminding me to make quiche...although I think I'm going to use the tofu this week for lasagne.

Jenny said...

must make quiche soon. and Mama's cake.

Michelle said...

I made the apple apricot cake for our party that we went to yesterday....everyone LOVED it and couldn't believe it was vegan....YAY. I'll blog about it either tonight or tomorrow. :o)

Next, I have got to make that quiche and BM's cake

The Shenandoah Vegan said...

Hello, Ladies & Germ!!!

Thanks all for the kind comments;-)